You are going to love this delicious, easy, Italian dish. It’s perfect for sharing amongst friends and a lovely summery dinner when served with salads and breads. My recipe is a mash up of one I found on BBC Good Food and how I usually make an arrabiatta sauce.
You will need:
A couple garlic cloves
Pinch of dried chilli flakes
Dried herbs (oregano, basil and thyme all work well)
Pinch on sugar
Freshly grated parmesa
Add a gulg of good quality olive oil to your frying pan and brown the meatballs. Set them aside and add just under half a carton of passata, roughly 250g, garlic and chilli flakes to the pan. Simmer for 5-10 mins. Add a pinch of sugar and a dash of balsamic, season with salt and pepper, and simmer for a further 2 mins. Pop the meatballs back in the pan along with the the oregano, basil and thyme – just a sprinkling of each.
Transfer the meatballs and sauce to your oven proof dish, scatter with mozarella and parmesan and bake in the oven (about 190/C) for 10 – 15 mins.
Here I served the meatballs with a really simple salad of leaves, baby tomatoes, orange pepper and avocado and some freshly baked bread.
Make sure you keep any left over sauce as it will be lovely mixed through pasta for lunch the next day!